Yuzu Chocolate "Mousse" Cake

Baked yuzu chocolate mousse (gluten free) topped with milk chocolate cream and dusted with yogurt powder
Yield: One 3x9-inch loaf pan or one 8-inch cake round, about 8 servings

Ingredients
Yuzu Chocolate “Mousse” Cake

100g TCHO 68% Fruity Dark Chocolate from Peru
25g TCHO 54% Cacao Dark Milk Chocolate
75g Egg, Whole (Room Temp)
55g Sugar, Granulated
63g Kefir
25g TCHO Natural Cocoa Powder
40g Yuzu Juice
75g Egg, White
18g Sugar, Granulated
¼ tsp Fine Sea Salt
100g Heavy Cream

Milk Chocolate Cremeux
1 tsp Gelatin, Powdered
25g Water, Cold
64g TCHO 54% Cacao Dark Milk Chocolate
100g TCHO 39% Classic Milk Chocolate
40g Kefir
60g Milk
100g Heavy Cream
¼ tsp Fine Sea Salt

Directions
Yuzu Chocolate Mousse Cake 

  1. Preheat oven to 285oF
  2. Spray oil your baking molds well (with oil or brushed with butter).
  3. Whip heavy cream to medium soft peak using a whip attachment and reserve in the fridge until later.
  4. Partially melt chocolates and cocoa powder over a water bath, enough to coat the baking discs with the melted chocolate.
  5. Whip the whole eggs and sugar until it becomes thick and pale in color. When drizzled on top of itself, it should hold and begin to sink after 3 seconds.
  6. While the eggs are whipping, heat kefir (either in a microwave or small saucepan). It may look curdled but it’s ok. 
  7. Pour hot kefir mixture over the partially melted chocolate and whisk until emulsified.
  8. While the chocolate mix is still warm, whisk in yuzu juice.
  9. Once the eggs have reached the ribbon stage, gently fold into the chocolate mix in three additions (leave streaky) set aside.
  10. In a clean mixing bowl with clean whip attachment, begin whipping the egg whites.
  11. Once the whites are frothy and resemble “beer foam”, sprinkling in a second set of sugar and salt. Whip the meringue until a medium soft peak.
  12. Gently fold meringue into base in thirds, leaving streaky and not fully mixed.
  13. Re-whip heavy cream to a medium soft peak and gently fold into base until fully combined but not overmixed. 
  14. Carefully pour cake batter into prepared baking molds. Note that the baking time will differ depending on mold.
  15. Bake until the cake top springs back when pressed gently.
  16. Once baked, keep in the oven with the door ajar until the cake has cooled. 

Milk Chocolate Cremeux

  1. Bloom the gelatin in the cold water by sprinkling the gelatin over the cold water in “layers” to ensure every granule is evenly and equally hydrated. (Avoid stirring with a utensil)
  2. Begin to melt chocolate water bath (only melt about half way).
  3. Heat half of the kefir with salt and fully bloomed gelatin.
  4. Once gelatin has fully melted, temper warm kefir back into remaining kefir, mix to combine.
  5. Pour kefir mixture through a fine mesh sieve onto the partially melted chocolate.
  6. Lightly stir, then let the mixture stand for a few minutes. 
  7. Emulsify mixture with an immersion blender until homogenous and smooth.
  8. Pour into a container and let rest overnight in the  fridge.

 Assembly

  1. Carefully unmold mousse cake and if cutting use a sharp, hot knife that is wiped clean between cuts.
  2. Pipe cremeux on top of mousse cake using a large Straight Petal Tip.
  3. Using a small pastry sifter, gently dust cocoa powder on top.
  4. Enjoy!